Thu. Oct 17th, 2019

The Blushing Prawn

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Charred Prawns on Skewers recipe

1 min read

A snack grilled on a skewer is a fast and easy party starter. These prawns are lightly flavoured with the peppery-herbal notes of native pepperberry. No pepperberry? Black pepper is a nice alternative.

Charred Prawns on Skewers
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Recipe type: Starter
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
  • 1 tsp pepperberries (see note)
  • 60 gm light palm sugar
  • 60 ml (¼ cup) fish sauce
  • 20 medium uncooked prawns, heads and tails removed, cleaned
  • Macadamia oil, for brushing
  • 1 finger lime, halved
  • Juice of 2 limes, plus wedges to serve
  • Coriander sprigs, to serve
  1. Crush pepperberries with a mortar and pestle, then stir in palm sugar and fish sauce until sugar dissolves. Thread prawns onto skewers through the centre lengthways, then brush lightly with the pepperberry mixture and a little macadamia oil. Refrigerate until required.
  2. Heat a barbecue or char-grill pan to medium-high heat and grill prawns, turning occasionally, until opaque and just cooked (2-3 minutes). Squeeze finger lime and lime juice over prawns, season to taste with sea salt flakes, scatter with coriander and serve with lime wedges.


Recipe at:

Eat with locals on BonAppetour

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